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''Youtiao'' (), known in Southern China as Yu Char Kway is a long golden-brown deep-fried strip of dough of Chinese origin and (by a variety of other names) also popular in other East and Southeast Asian cuisines. Conventionally, ''youtiao'' are lightly salted and made so they can be torn lengthwise in two. ''Youtiao'' are normally eaten at breakfast as an accompaniment for rice congee, soy milk or regular milk blended with sugar. ''Youtiao'' may also be known as a Chinese cruller, Chinese oil stick, Chinese donut ticks'', Chinese breadstick, and fried breadstick. In other Asian countries, they may also be called ''bicho, you char kway, cakwe, cakoi, kueh, kuay, shakoy'' or ''pathongko'', among others.


Culinary applications and variants

At breakfast, ''youtiao'' can be stuffed inside '' shāobǐng'' () to make a sandwich known as ''shāobǐng yóutiáo'' (). Youtiao wrapped in a rice noodle roll is known as '' zháliǎng''. In Yunnan, a roasted riceflour pancake usually wrapped around a ''youtiao'' is known as '' erkuai'' (). Yet another name for a sandwich variant is ''jianbingguǒzi'' (). ''Youtiao'' is occasionally dipped into various liquids, for example the soup ''
xidoufen Xidoufen (稀豆粉) is a Chinese soup popular in Yunnan province that is made of boiled pea meal, often flavoured with crushed garlic, ginger, coriander, spring onion, dry Chili pepper, chilli flakes and Sichuan pepper oil. It is often eaten with d ...
'', soy milk (sweet or salty), and soy sauce. Youtiao is also an important ingredient of the food ''
Cífàn tuán Cífàntuán () or simply, fantuan is a glutinous rice dish in Chinese cuisine originating in the Jiangnan area of eastern China which encompasses Shanghai and surrounding regions. It is made by tightly wrapping a piece of ''youtiao'' (fried dou ...
'' in Shanghai cuisine. ''Tánggāo'' (), or "sugar cake", is a sweet, fried food item similar in appearance to youtiao but shorter in length. In Thailand, ''youtiao'' or ''pathongko'' () in Thai are eaten for breakfast with soy milk or
porridge Porridge is a food made by heating or boiling ground, crushed or chopped starchy plants, typically grain, in milk or water. It is often cooked or served with added flavourings such as sugar, honey, (dried) fruit or syrup to make a sweet cereal, ...
.


Names


China

Although generally known as ''yóutiáo'' in Standard Mandarin, the dish is also known as ''guǒzi'' (餜子) in
northern China Northern China () and Southern China () are two approximate regions within China. The exact boundary between these two regions is not precisely defined and only serve to depict where there appears to be regional differences between the climate ...
. In
Min Nan Southern Min (), Minnan (Mandarin pronunciation: ) or Banlam (), is a group of linguistically similar and historically related Sinitic languages that form a branch of Min Chinese spoken in Fujian (especially the Minnan region), most of Taiwan ...
-speaking areas, such as Taiwan, it is known as ''iû-chiā-kóe'' (),許極燉. 《常用漢字台語詞典》. 台北市: 自立晚報社文化出版部, 1992. (''A Taiwanese dictionary with frequently used Chinese characters''. Taipei:
Independence Evening Post The ''Independence Evening Post'' () was a Chinese-language newspaper founded by Wu San-lien, which was published in Taiwan from 1947 to 2001. For most of its existence, the publication was supportive of the tangwai movement and Democratic Progr ...
, 1992.)
where ''kóe'' (粿/餜) means cake or pastry, hence "oil-fried cake/pastry". In Cantonese-speaking areas this is rendered as ''yàuh ja gwái'' (油炸鬼), where ''gwái'' literally means "devil" or "ghost".


Folk etymology

The Cantonese name ''yàuh ja gwái'' literally means "oil-fried devil" and, according to folklore, is an act of protest against Song Dynasty official Qin Hui, who is said to have orchestrated the plot to frame the general
Yue Fei Yue Fei ( zh, t=岳飛; March 24, 1103 – January 28, 1142), courtesy name Pengju (), was a Chinese military general who lived during the Song dynasty, Southern Song dynasty and a national hero of China, known for leading Southern Song force ...
, an icon of
patriotism Patriotism is the feeling of love, devotion, and sense of attachment to one's country. This attachment can be a combination of many different feelings, language relating to one's own homeland, including ethnic, cultural, political or histor ...
in Chinese culture. It is said that the food, originally in the shape of two human-shaped pieces of dough but later evolved into two pieces joined in the middle, represents Qin Hui and his wife, both having a hand in collaborating with the enemy to bring about the great general's demise. Thus the youtiao is deep fried and eaten as if done to the traitorous couple. In keeping with the legend, youtiao are often made as two foot-long rolls of dough joined along the middle, with one roll representing the husband and the other the wife. The Cantonese name may derive from Guangzhou being the last resistance front before the Song dynasty collapsed.


Cambodia

In Cambodia, it is called ''cha kway'' ( km, ឆាខ្វៃ) and usually dipped in ''
kuy teav ''Kuyteav'' ( km, គុយទាវ, UNGEGN: ) is a Cambodian noodle soup consisting of rice noodles with pork stock and toppings. A popular breakfast dish in Cambodia, ''kuyteav'' can be found at marketplace stalls, roadside vendors, rest ...
'',
congee Congee or conjee ( ) is a type of rice porridge or gruel eaten in Asian countries. It can be eaten plain, where it is typically served with side dishes, or it can be served with ingredients such as meat, fish, seasonings and flavourings, most o ...
or coffee. Some Chinese Cambodian immigrants in
Australia Australia, officially the Commonwealth of Australia, is a Sovereign state, sovereign country comprising the mainland of the Australia (continent), Australian continent, the island of Tasmania, and numerous List of islands of Australia, sma ...
sometimes call it chopstick cake because of its resemblance to a pair of
chopsticks Chopsticks ( or ; Pinyin: ''kuaizi'' or ''zhu'') are shaped pairs of equal-length sticks of China, Chinese origin that have been used as Kitchen utensil, kitchen and List of eating utensils, eating utensils in most of East Asia, East and Southe ...
.


Indonesia

In Indonesia, the fried dough is known as ''cakwe'' (). It is commonly chopped or thinly sliced and then eaten for breakfast with '' bubur ayam'' (chicken porridge) or eaten as snacks with dipping of local version of chilli vinaigrette or peanut / satay sauce. In Java, cakwe is usually sold as a street snack at kaki lima, usually at the same stalls that sell '' bolang-baling'' or ''
roti goreng Roti (also known as chapati) is a round flatbread native to the Indian subcontinent. It is popular in India, Sri Lanka, Pakistan, Nepal, Bangladesh, Maldives, Myanmar, Malaysia, Indonesia, Singapore, Thailand, Guyana, Suriname, Jamaica, Trinid ...
'' (sweet fried dough) and ''
untir-untir Untir-untir or kue tambang is a traditional Indonesian deep-fried twisted doughnut—that fried in peanut oil. This dish has a shiny and golden look with crispy taste, almost similar to ''mahua'' in Chinese cuisine and ''lubid-lubid'' in Filipino ...
'' ( Javanese version of '' mahua''). This snack is sometime served with spicy sweet salty sauce (optional). Savory cakwe, sweet bolang-baling and crunchy untir-untir are to be considered to compliment each other in a snack mix.


Laos

In
Laos Laos (, ''Lāo'' )), officially the Lao People's Democratic Republic ( Lao: ສາທາລະນະລັດ ປະຊາທິປະໄຕ ປະຊາຊົນລາວ, French: République démocratique populaire lao), is a socialist ...
, youtiao is generally called ''kao nom kou'' or ''patongko'' (''cf.'' Thai '' patongko'') or "chao quay", and is commonly eaten with coffee at breakfast in place of a baguette (''khao jee falang''). It is also eaten as an accompaniment to "khao piek sen" (chicken noodle soup) or "jok" (congee).


Malaysia

It is rendered in Malay language as ''cakoi'', an alteration of the Minnan term, ''char kway''. The name ''patongko'' or ''paktongko'' (see Thailand) is more common in the northern states of Kedah, Perlis and
Penang Penang ( ms, Pulau Pinang, is a Malaysian state located on the northwest coast of Peninsular Malaysia, by the Malacca Strait. It has two parts: Penang Island, where the capital city, George Town, is located, and Seberang Perai on the Malay ...
. ''Cakoi'' are usually sold in morning street markets or pasar malam night markets and commonly eaten with coffee or soy milk for breakfast or at tea time. The Chinese traditionally enjoy them with rice porridge or congee while the Malays dip them in either regular or pandan coconut jam called ''kaya'', custard pandan sauce or peanut sauce. The latter is generally enjoyed more widely across the nation. ''Cakoi'' are also often sold alongside other fried snacks, especially ''pau goreng'' with red bean or sambal fillings.


Singapore

In Singapore, it is known as ''yu char kway'', which is the transliteration of its Hokkien (Minnan) name (油炸粿 ''iû-tsiā-kué''). Apart from the plain version, the Singaporean take on Youtiao also comes with various fillings which are either sweet, such as red bean paste or savory (
ham chim peng ''Ham chim peng'' (), also spelt ''hum chim peng'', known in Singapore and Malaysia as ''haam ji peng'', ''hum ji peng'', or ''ham ji peng'', is a deep-fried hollow doughnut of Chinese origin. Commonly eaten as a breakfast food, it is sometimes f ...
, 鹹煎餅), such as sardines in tomato sauce. The plain version is often eaten with sweet chili sauce or coconut and egg jam called ''
kaya Kaya may refer to: People *Kaya (given name) *Kaya (surname) Places *Kaya, Burkina Faso, a town in Burkina Faso, capital of the department *Kaya Airport, serving the town * Kaya Department, a department or commune of Sanmatenga Province in centr ...
'', or served with bak kut teh (肉骨茶), porridge or rice
congee Congee or conjee ( ) is a type of rice porridge or gruel eaten in Asian countries. It can be eaten plain, where it is typically served with side dishes, or it can be served with ingredients such as meat, fish, seasonings and flavourings, most o ...
, sliced thinly to be dipped into the broth or congee and eaten.


Myanmar

The youtiao is also a popular breakfast food in
Myanmar Myanmar, ; UK pronunciations: US pronunciations incl. . Note: Wikipedia's IPA conventions require indicating /r/ even in British English although only some British English speakers pronounce r at the end of syllables. As John C. Wells, Joh ...
(Burma) where it is called ''e kya kway'' (အီကြာကွေး tʒà ku̯éː . It is usually eaten with steamed yellow beans (with salt and oil). It is also usually dipped into coffee or tea. E kya kway is also eaten with rice porridge, or cut into small rings and used as a condiment for mohinga. Tea culture is very prevalent in Myanmar, and every shop will serve e kya kway for breakfast. Some shops stuff meat into the youtiao and deep fry it over again. It is called ''e kya kway asar thoot'' – stuffed e kya kway.


Philippines

In the Philippines, it is either known as ''Bicho'' / ''Bicho-Bicho'' ( Hokkien: 米棗 Pe̍h-ōe-jī: bí-tsó) or ''
Shakoy Shakoy ( Cebuano: ''syakoy''; Tagalog: ''siyakoy''; Hokkien: 炸粿; Pe̍h-ōe-jī: tsia̍h-kué), also known as ''lubid-lubid'' ("little rope"), is a traditional Filipino deep-fried twisted doughnut. It is traditionally made with flour, suga ...
'' / ''Siyakoy'' ( Hokkien: 炸粿 Pe̍h-ōe-jī: tsia̍h-kué) / ''Pinisi'' / ''lubid-lubid.'' They are usually deep-fried, in the case of Bicho-Bicho, or deep-fried and twisted, in the case of Shakoy. Dry, smaller and crunchy versions are called ''
pilipit Pilipit is a traditional Filipino deep-fried twisted doughnut. It is made with flour, eggs, milk, salt, and baking powder. It is made mostly identically to the shakoy doughnut, except for its crunchy and hard texture and its smaller and thinne ...
''.


Thailand

In Thailand, youtiao is generally called ''pathongko'' ( th, ปาท่องโก๋, ) due to a confusion with a different kind of dessert. ''Pathongko'' is a loanword adapted from either Teochew Minnan ''beh teung guai'' (白糖粿; Mandarin: ''bái tángguǒ'') or Cantonese of ''baahktònggòu'' (白糖糕; Mandarin: bái tánggāo). However, both possible original names referred to a different dessert, the white sugar sponge cake. It was previously sold together with youtiao by street vendors who normally walked around and shouted both names out loud. However, Thai customers often mistakenly thought that the more popular youtiao was "''pathongko''". Eventually, the real ''pathongko'' disappeared from the market because of its unpopularity. The disappearance of real "''pathongko''" left the youtiao labeled under the former's name, while the latter's real name is generally unknown amongst the Thais. The original white sugar sponge cake can still be easily found in Trang Province in Southern Thailand under its original name while youtiao is still called "''chakoi''" or "''chiakoi''" by some Southerners. In Thailand, ''pathongko'' is also dipped into condensed milk or, in the South, eaten with
kaya Kaya may refer to: People *Kaya (given name) *Kaya (surname) Places *Kaya, Burkina Faso, a town in Burkina Faso, capital of the department *Kaya Airport, serving the town * Kaya Department, a department or commune of Sanmatenga Province in centr ...
.


Vietnam

In Vietnamese cuisine, it is known by a name that is a pronunciation similar to the Cantonese pronunciation, as ''dầu cháo quẩy'', ''giò cháo quẩy'' or simply ''quẩy''. 油 ("Dầu/giò"), 鬼 ("quỷ/quẩy") coming from the approximate Cantonese pronunciation. In Vietnam, "giò cháo quẩy" is eaten typically with congee, pho in Hanoi and sometimes with
wonton noodle Wonton noodles (, also called wanton mee or wanton mein) is a noodle dish of Cantonese origin. Wonton noodles were given their name, ''húntún'' (), in the Tang Dynasty (618-907 CE). The dish is popular in Southern China, Hong Kong, Indonesia, ...
(''mi hoanh thanh'').


See also

* Fried dough foods *
List of Chinese dishes This is a list of Chinese dishes in Chinese cuisine. Dishes by ingredient Grain-based dishes Noodles Rice Pork-based dishes Poultry-based dishes Vegetable-based dishes Dishes by cooking method Dumplings Pastry Soups, stews an ...
* List of doughnut varieties * List of deep fried foods * List of snack foods * List of street foods *
Zhaliang ''Zhaliang'' (), literally "fried two", is a Cantonese dim sum. It is made by tightly wrapping rice noodle roll around ''youtiao'' (fried dough). It can be found in Chinese restaurants in Malaysia. It is often served doused in soy sauce, hoisin ...
*
Ci fan tuan Cífàntuán () or simply, fantuan is a glutinous rice dish in Chinese cuisine originating in the Jiangnan area of eastern China which encompasses Shanghai and surrounding regions. It is made by tightly wrapping a piece of ''youtiao'' (fried do ...


Other Chinese fried dough dishes

*
Ham chim peng ''Ham chim peng'' (), also spelt ''hum chim peng'', known in Singapore and Malaysia as ''haam ji peng'', ''hum ji peng'', or ''ham ji peng'', is a deep-fried hollow doughnut of Chinese origin. Commonly eaten as a breakfast food, it is sometimes f ...
*
Ox-tongue pastry Ox-tongue pastry () or horse-ear pastry (), also referred to as Chinese doughnut, is a Chinese pastry that is popular in south China in the provinces of Guangdong and Fujian. It is a fried dough food that is elliptical in shape and resembles an ...
*
Shuangbaotai Shuangbaotai () or horse hooves is a sweet Taiwanese fried dough food with chewy dough containing large air pockets on the inside and a crisp crust on the outside. It is made by twisting two small pieces of dough together and frying them, cau ...


Notes


References

{{Thai cuisine Chinese cuisine Deep fried foods Dim sum Chinese doughnuts Taiwanese cuisine Thai desserts and snacks Singaporean cuisine